LCBO Food & Drink Spring 2021

Recipe Index The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit foodanddrink.ca APPETIZERS, SOUPS & SALADS Beet Tartare with Lettuce Cups Leek & Pea Soup with Poached Salmon Quinoa-Stuffed Mushroom Caps Roasted Broccoli Ricotta Toasts 97 53

Fluffy cocktails from page 35

3 eggs 1 tbsp (15 mL) butter 1 or 2 thin slices ham (Black Forest or leftover baked ham) 1 or 2 thin slices Gruyère or Swiss cheese 1 For the sauce, preheat oven to 425°F (218°C). 2 On a parchment paper-lined rimmed baking sheet, toss together tomatoes, olive oil, vinegar, salt and pepper. Roast until shrivelled, 25 to 30 minutes. Transfer to bowl and roughly mash with a potato masher or back of a fork to make a chunky sauce with some whole pieces remaining. 3 For the pesto, squeeze excess liquid from spinach. Combine spinach, Parmesan cheese, olive oil, garlic, salt and pepper in a food processor. Add 1/3 cup (80 mL) water; whirl to blend, stopping to scrape sides with a spatula. If overly thick and pasty, add up to 1/4 cup (60 mL) additional water, whirling again until very smooth and thick. 4 Whisk or beat eggs with 2 tbsp (30 mL) pesto until blended. Melt butter in an 8-inch (20 cm) nonstick skillet over medium-high heat, tilting pan to coat bottom. Pour in egg mixture, shaking pan often and using a heatproof rubber spatula to push cooked egg to sides and allow uncooked egg to flow underneath. Continue until underside is set but top is runny, 1 to 2 minutes. Reduce heat to medium-low. Top half of omelette with ham and cheese; let cook until cheese begins to melt and top of eggs is set, 2 to 3 minutes longer. Fold and slide omelette onto a plate. Spoon some of the tomato sauce on top. Makes 1 omelette, 2 cups (500 mL) Roasted Cherry Tomato Sauce and 2 cups (500 mL) Spinach Pesto. TIP The amount of water needed to make this pesto will depend on how much liquid remains in the spinach, but you’ll have the best control by squeezing the spinach first and then adding back only as much liquid as needed. Extra pesto can be refrigerated for up to five days or frozen for a month or more. It’s also great tossed with pasta, spooned on chicken burgers and spread on pizza along with your favourite toppings. WHAT TO SERVE Egg dishes are challenging to pair, but sparkling wines always work. This local bubbly’s creamy texture, palate-cleansing acidity and carbonation make it a perfect accompaniment. Château des Charmes Brut Sparkling VQA LCBO 224766, $25.95

ICED & SPIKED DALGONA LATTE Fluffy drinks got a boost in popularity when a non-alcoholic whipped coffee went viral in the early days of the COVID-19 pandemic. Dalgona takes well to amaro for a brunch-worthy spin. The trick is to shake a little of the fluffy coffee into the milk, creating a flavour bridge between what would otherwise be boozy milk and a raft of strongly flavoured coffee on top. 1 In a medium-size bowl, combine 2 tbsp (30 mL) instant coffee, 2 tbsp (30 mL) packed brown sugar and 2 tbsp (30 mL) hot water. Using an electric mixer on high speed, whip until stiff. 2 Add 1/4 cup (60 mL) of the whipped coffee to a cocktail shaker, along with 3 ice cubes, 3 oz milk, 1 oz Nonino Quintessentia Amaro (VINTAGES 933796, 700 mL, $49.50) and 1/2 oz bourbon. Shake and pour, ice and all, into a highball glass. Spoon remaining whipped coffee overtop. Makes 1 drink GREEN EGGS & HAM OMELETTE Bright spinach flavours shine through in this pesto, and starting with frozen eliminates the need to cook down large quantities of fresh spinach. This ham-filled green omelette pays homage to the classic kids’ book that refer- ences these unlikely food partners—yet this one is decidedly more grown-up in taste. It’s an explosion of rich flavours and is as ideal for dinner as it is for brunch—maybe more so! There’s enough Roasted Cherry Tomato Sauce for around eight omelettes and enough Spinach Pesto for even more. ROASTED CHERRY TOMATO SAUCE 2 cups (500 mL) cherry tomatoes 4 tsp (20 mL) extra virgin olive oil 1 tsp (5 mL) red wine vinegar Salt and freshly ground black pepper to taste SPINACH PESTO (SEE TIP) 1 pkg (300 g) frozen chopped spinach, thawed 1/3 cup (80 mL) grated Parmesan cheese 1/3 cup (80 mL) extra virgin olive oil 1 small clove garlic, minced 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) freshly ground black pepper Freezer finds from page 51

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Spring Chopped Salad

MAIN COURSES Black-Tie Brisket

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Green Eggs & Ham Omelette Honey & Soy Baked Brisket

Sandwiches with Ginger Scallion Mayo Merguez-Style Vegan “Meatballs”

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with Cashew “Yogurt” Southern Creamed Corn with Bacon-Wrapped Scallops CONDIMENTS & SIDES Cinnamon Butter Horseradish & Gruyère Roasted Fingerlings Lemony Lox Cream Cheese

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Veggie Bagel Stuffing Veggie Cream Cheese

BAKED GOODS & DESSERTS Bagel Bread Crumbs

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Bagel Chips

Cherry & Almond Olive Oil Muffins Chocolate-Avocado Pudding with

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Hazelnuts and Sea Salt Fully Loaded Blondies

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Homemade Bagels

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Seedy Breakfast Cookies Toasted Coconut Cake

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COCKTAILS Blush Hour

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Cotton-Tail Gimlet

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Iced & Spiked Dalgona Latte

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Mezcal Sour

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Perfect Garibaldi

SHOP ONLINE AT LCBO.COM

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FOOD & DRINK SPRING 2021